A long journey can begin with a single dish. Although the continent of Africa has 54 countries and a vast amount of cultural and culinary territory, an exploration of its bold, hearty food can begin with just one recipe. While Asian, French and Italian food are familiar to most chefs—studied, perfected, riffed on again and again—the food of Senegal, Ethiopia and South Africa is barely touched upon in a typical culinary education. “A culinary student can get a degree ...

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